Two days ago it was 70 degrees here. It was warm and sunny and I drove around running errands all morning with my window down and my music blasting. Today it is 30 degrees. It’s been sleeting off and on all day. I’m officially over winter, but seeing as it looks like it’s sticking around for awhile, I’m doing whatever I can to stay warm and cozy. Chili makes me feel that way. The smell of a big pot simmering on top of the stove instantly heats the house.

This recipe is a classic chili recipe. Not as unique as this sweet potato one. Just basic and yummy. I’m not a fan of giant kidney beans, so I skipped those here and went with pinto beans instead. You could easily swap out the ground beef for ground turkey or chicken, but even when I use beef, I generally go with a leaner option. We love to enjoy ours with cornbread or tortilla chips. Then we top it with some shredded cheese, a dollop of sour cream, and some diced jalapeños. Regardless of how you serve it, it’s sure to warm you up!

The Best Chili Recipe

This delicious chili recipe is the only one you'll ever need

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Servings: 6

Course: Main Course

Ingredients Method

Ingredients

1 lb ground beef
2 cans pinto beans undrained
1 celery stalk finely diced
½ green bell pepper diced
½ jalapeno pepper seeded and diced
½ yellow onion diced
1 clove garlic minced
1.5 tbsp chili powder
½ tbsp cumin
½ tsp cayenne pepper optional
1 tbsp Worcestershire sauce
1 15 oz. can tomato sauce
1 can Rotel diced tomatoes
salt + pepper to taste
½ cup beef stock

Method

In a large stock pot, brown the ground beef over medium high heat, until no longer pink.
Drain excess grease.
Add the celery, peppers, onion, and garlic and sauté until tender.
Add in the dry spices and stir until fragrant.
Add the remaining ingredients and bring to a boil.
Reduce heat and simmer covered for about 2 hours, stirring often.
Optional garnishes: shredded cheese, sliced jalapeños, sour cream or Greek yogurt, diced scallions, avocado.